Name: Rhubarb and Mint Jelly Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 kg rhubarb; 1 1/3 kg sugar; 1 bunch mint; 2 tbs mint chopped fresh

by jssellen Last updated on 07/09/2019

This recipe is a good way to use up old, dark rhubarb or green rhubarb. This jelly goes well with roast meats, and also as a sweet jelly on toast or crumpets. - jssellen

Ingredients

1 kg rhubarb
1 1/3 kg sugar
1 bunch mint
2 tbs mint chopped fresh

Method

Step 1

Cut the rhubarb into chunks and place in a large pan. Pour enough water in the pan to cover the rhubarb. Cook until soft.
Step 2

Remove pan from heat and cool slightly. Pour rhubarb mixture into a jelly bag, suspended over a bowl and leave to drain overnight.
Step 3

Measure strained juice and add 450 g of jam sugar for every 600 mL of strained juice.
Step 4

Pour juice back into a pan and add the bunch of mint.
Step 5

Bring to a boil, stirring until jam sugar has dissolved. Boil until jelly has reached setting point.
Step 6

Remove mint.
Step 7

Allow to stand for 10 minutes and stir in chopped mint, pour into hot jars and seal.